It is amazing how many people have asked for my tuna
casserole recipe. I thought nearly everyone HATES Tuna casserole!
Well, instead of re-typing it every time, I'll just put it up here for
easy access to all who want it.

Rather than listing the ingredients and amounts up top like
a normal recipe does, you have to read the whole thing, because it varies, and
you may want to adjust the quantities depending on the number of people you
want to feed.

This recipe is enough to feed at least four really hungry
people, (or if you like to eat leftovers for several days).. Otherwise,
adjust the quantities appropriately:

Start out boiling your noodles... I always used wide
egg noodles, but last time, I put in about 1/3 rigatoni too. I like it
much better with the rigatoni.. Next time, it will be all rigatoni to see what
that is like, but I know that I'll do at least half rigatoni and half the wide
egg noodles from now on, if the all rigatoni recipe doesn't work well.
I use 6-8 ounces of dry noodles.

Preheat oven somewhere around 375-400.

Coarsely chop up enough fresh onion to make a generous handfull.

Spray oven safe casserole pan with Pam (the new olive oil one
is best) or whatever you use to keep food from sticking.
(This recipe, as is, fills a 10 inch square, 2-1/4 inch deep Corning Ware
casserole pan to the brim)

Crumble Fritos or other corn chips just enough to cover the
bottom.

Sprinkle shredded cheese, thin layer, just enough to cover the
crumbled chips. I usually use the Walmart bulk shredded Colby
/Monterrey Jack mix, but I reckon any kind will do.

When noodles are done, drain, and put back in the pan you used
for boiling them

Mix in two cans of Cream of *Anything* soup. Usually I
use cream of mushroom, but I have used cream of chicken, cream of onion,
or 'mix&match'. Last time I used one mushroom and one can of Walmart
brand of cream of celery, and it added a really nice flavor.

Mix in one large can or two small cans of tuna*.

Mix in chopped onion.

If desired, mix in some kind of veggies.
I think
Tuna Casserole 'purists' would leave them out, or serve as a side, but I'm too
lazy to fix them as a side for myself, so I put them in the mix.Peas work seem to work best. Use canned veggies if you
want. I hate any kind of CANNED veggies other than corn, so I use
frozen. (I usually heat them up a bit before I put them in the mix)
Green beans are OK, Corn OK, diced or sliced carrots would be OK, I
think, but I never tried them. Thick slices of celery are good too. (Any
thinner than about 1/4 inch slices tend to disappear).

Mix thoroughly.

Spoon and level about half the mixture on top of the
cheese/corn chip crumble.

Add a moderate layer of shredded cheese.

Spoon and make level the other half of the mixture on top
of the cheese.

Another thin layer of shredded cheese.Crumble corn chips on top of that.and then top the chip crumbles with a light sprinkling of
cheese. (Sometimes , when I think of it, I'll give it a dusting of dry
parmesan cheese too.)

Stick it in the oven, uncovered, and heat in there untill the
top is brown and a bit crunchy, the edges are bubbling, and hopefully the
center nice and hot.

*If
you don't like tuna, this recipe will also work with cooked and diced chicken,
turkey, ham; hamburger, sliced sausage, or even diced Spam.

Wanna go vegetarian? Use red kidney beans instead of tuna
or meat.

I've also thought about adding a few ounces of sour cream to
the mix. Haven't tried it yet because the other person I have to cook
for is fussy about her food, but I think it would add an interesting taste
without destroying the general '"home cookin" yumminess'.